Delicious BBQ Chicken - Fire up the Grill

Spring has finally arrived in Dallas, and that means its time to fire up the grill.  We are definitely fair weather grillers, so our poor grill remains fairly neglected through the winter.  One of our favorite things to grill is BBQ chicken.   Within our family, my father-in-law is an expert on the grill.  He taught us a great way to grill the chicken, keeping it juicy and tender.

RECIPE:  BBQ Grilled Chicken

6 to 8  chicken pieces (your choice - breasts, thighs or drumsticks)

Italian salad dressing

3 teaspoons lemon pepper

salt and pepper for seasoning

 1/2 jar BBQ sauce (for basting the chicken and some reserved to serve on the side)

Place chicken in a plastic bag and then cover with the Italian salad dressing.  Close the bag, and massage the dressing into the chicken.  Place in the refrigerator, and allow to marinate for at least one hour.  After the chicken has marinated, heat the grill to a temperature of 325 degrees.  Place the chicken on a plate, and season with lemon pepper, salt and pepper (generously).   Place the chicken on the grill where it will receive indirect heat.  (For gas grills, turn off the burners directly below the chicken.)  Grill for 45 minutes to an hour, ensuring the temperature is maintained at 325 degrees and the chicken is almost cooked through.  (The chicken does not need to be turned or moved once on the grill.)  Baste each piece with the BBQ sauce of your choice.  Continue to cook for another 15 minutes or until chicken is cooked throughout.  Heat some of the BBQ sauce in a saucepan to serve on the side.

I cannot take credit for how delicious this chicken was, as Walter was in charge of grilling.  Cooking on indirect heat really keeps the chicken moist and flavorful.  Adding the BBQ sauce in the last 15 minutes prevents the sugar in the sauce from burning and turning the skin black.  This technique would be great for a variety of sauces.  Happy Grilling!